Chef Luboff stirs things up at Stew Leonard's

Updated 4:25 pm, Wednesday, May 15, 2013

Chef Michael Luboff has joined the Stew Leonard's team as the new executive chef and director of culinary operations.

Chef Michael Luboff has joined the Stew Leonard's team as the new executive chef and director of culinary operations.

Photo: Contributed Photo

Chef Luboff stirs things up at Stew Leonard's

1 / 1

Back to Gallery

If you've noticed some changes while shopping at Stew Leonard's recently, it's most likely because Chef Michael Luboff has joined the grocer's team as the new executive chef and director of culinary operations. His many responsibilities include supervising the culinary department in not only the flagship Norwalk store, his main base, located at 100 Westport Ave., but also leading and training the in-house chefs in the Danbury, Newington, and Yonkers, N.Y. stores, as well as developing new recipes.

With a culinary staff of approximately 50 employees in each store, some may think of this as a daunting task, but Luboff has approached his new position with enthusiasm, referring to working for Stew Leonard's as "a big culinary playground."

Speaking with him, he's like a kid in a candy store.

Luboff's background and passion for food have prepared him for this challenge. He has more than 30 years of experience developing menus and directing culinary employees at hotels and casinos. From opening Bally's Park Place in Atlantic City, to hosting and competing in the Mohegan Sun Wine Fest, he has also competed in the South Beach Food & Wine Festival, and the Rachael Ray Burger Bash. He previously served as vice president of culinary operations/executive chef at Mohegan Sun, where he was involved in the opening of Bobby Flay's Bar American, Bobby's Burger Palace and Todd English's Tuscany.

More Information

Fact box

His culinary viewpoint is "keeping it simple." Of the upmost importance to him are standards, keeping things fresh, consistency between all four locations, and listening to and learning from customers.

"I grew up in a Jewish household. My grandfather was a kosher butcher. There were eight of us, so my mother cooked big meals, mostly roasted meats," Luboff said. "Everything was all fresh. It was a time when Americans were best known for making pot roast, and roast chicken. All you really need is four or five ingredients to make a great meal."

Part of what enticed him to accept the job, in addition to Stew Leonard Jr. himself, is that, "I was attracted by the company's strong values and commitment to their customers, but what really hooked me was the entire team's passion for quality throughout the store. My fellow chefs and I are very excited to introduce Stew's customers to some unique and tasty new items on the salad bar, in our gourmet case and on our prepared foods menu."

Some of those items include the "Provolone Salad," a twist on a Caprice salad, with provolone instead of mozzarella, chopped into small pieces. It can be eaten as is, or used in a variety of ways, such as heated on toast, similar to bruschetta. Another new spin on a recipe is "Sloppy Tony's," an Italian sausage-based "Sloppy Joe," which can also be used in several different ways.

But Luboff is not taking all the glory. Some of the new menu items on the buffet are inspired by well-known chefs such as Robert Irvine, Bobby Flay, and Rachael Ray, right along with new creations from in-house chefs, complete with signage and photos so the consumer is aware.

Another positive change Luboff is making will be more signage at the buffet for those with dietary restrictions, (gluten-free, dairy-free, vegetarian), and healthier labels on their products. Of all the groceries they sell, 80 percent of it is made in-house, or purchased farm fresh. Their bakery produces 30 types of bread each day. For those who can't have gluten, they sell Udi's brand in the frozen section.

Luboff proudly pointed out, "All the sushi is made by hand, starting with tossing the rice." None of Stew Leonard's products are mass-produced.

Look for weekly specials at the buffet, and the new addition of "Yum-Yum" salad, a combination of romaine and iceberg lettuce, onions, carrots, cashews, cucumbers, a light soy sauce and chicken prepared confit-style in a sweet Thai chi marinade.

If you're not sure what to make for dinner on a busy weeknight, or uncertain what to do with the ingredients you buy, new recipes are featured in every department, both live and on video. Luboff is also providing weekly cooking demonstrations online for some of his recipes. And a new Stew Leonard's cookbook is everybody's radar.